Roast lamb with vegetables & gravy

No ratings

Prep. 45min

Total 3 h

10 portions

Ingredients

Roast lamb

fresh rosemary leaves only
3 sprigs
garlic cloves
4
onion cut into quarters
1
carrot cut into pieces
1
celery cut into pieces
1 stalk
red wine
300 ml
lamb leg bone in
2500 g
sea salt to season
ground black pepper to season
Dijon mustard
2 tbsp
day old bread
150 g
mixed fresh herbs
20 g
extra virgin olive oil
60 g

Vegetables and gravy

parsnips baby, scrubbed
5
carrots scrubbed
6
water
900 g
tomato paste
20 g
Worcestershire sauce
1 - 2 dashes
VEGEMITE® (optional)
1 tsp
Vegetable stock paste
1 ½ tsp
red potatoes peeled and cut into pieces (approx. 5-6 cm)
1000 g
raw beetroots (approx. 3), scrubbed clean and cut into eight wedges
300 g
sea salt to season
ground black pepper to season
extra virgin olive oil to drizzle
plain flour
30 g
broccoli cut into florets, stem cut into pieces.
1
cauliflower cut into florets, stem cut into pieces.
½

Difficulty

easy

Nutrition per 1 portion

Sodium 376.9 mg

Protein 53.4 g

Calories 3506.7 kJ / 838.1 kcal

Fat 43.4 g

Fiber 10.1 g

Saturated fat 16.7 g

Carbohydrates 52.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Eating in 10 Recipes
Australia and New Zealand

You might also like...

Spiced lamb roast

29 h 50min

Cabbage rolls

1 h 50min

Salmon velouté reinventé

50min

Spinach and chorizo filo pies

45min

Pancetta, pine nut and ricotta pappardelle

35min

Moroccan lamb meatballs with batbout flatbreads

1 h 50min

Cajun pork rice

1 h 15min

Meatballs with chilli cheese potatoes

1 h

Lamb shanks with risoni and feta

3 h 50min

Individual chicken wellingtons with mustard tarragon sauce

1 h 35min

Turkish borek with cacik

1 h

Beef Wellington

2 h 15min

Show all

Show all